Knife & Fork Breakfast Burrito

I intended to make this for breakfast this morning for my roommates and I but, I got distracted cleaning and organizing our kitchen.  Anyway, I ended up making this for us all for dinner tonight & it turned out great.  It seems a little complicated but, you just really have to be patient.

Recipe from Better Homes Test Kitchen
Yields 4 servings
179 calories per serving

INGREDIENTS

1 c canned black beans, rinsed & drained

1/3 c bottled chunky salsa

4 eggs

2 tbsp skim milk

1/4 tsp black pepper

1/8 tsp salt

Cooking spray

1 medium tomato, sliced thin

1/2 c shredded monteray jack cheese

1/4 c sour cream

Additional salsa for a topper

DIRECTIONS

In a small saucepan mash the beans slightly.

Stir in 1/3 c salsa.

Heat through over low heat.

Cover & keep warm.

In a medium bowl beat eggs with a whisk.

Whisk in milk, pepper, & salt.

Coat a nonstick pan with cooking spray.

Preheat pan over medium heat until a drop of water sizzles.

For each egg tortilla, pour 1/4 of the egg mixture into the pan.

Life & tilt pan to spread egg mixture over the bottom & return to heat.

Cook for about a minute & a half until slightly browned on bottom (dont turn).

Loosen edges of egg tortilla with a spatula & carefully slide onto a serving plate, browned side down.

On one half of the tortilla, spread 1/4 of the bean mixture; top with tomato & cheese.

Fold in half & top with sour cream & salsa.

Repeat for other 3 tortillas.